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Pengaruh Perlakuan Bahan Dan Pemanasan Pada Pembuatan Ragi Alami Dari Fermentasi Air Buah Pepaya (Carica Papaya L.)

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ABSTRACT
Instant yeast is a leavening agent in making bread containing microorganisms of the Saccharomyces cerevisiae type. However, sourdough is now starting to be considered as an alternative because it has several advantages, including being able to enrich the taste, extend the shelf life of the product, and being easier to digest. This study aims to produce natural yeast through fermentation of papaya fruit water, to examine the effect of variations in material treatment (chopped and blended) and heating on the activity of the resulting yeast, and to apply it in making donuts. The process of making sourdough includes the fermentation stage of papaya fruit water by conducting pH and Total Titratable Acid (TAT) tests, adding substrates by conducting yeast activation tests, then applying it to donut products and analyzing water content and organoleptic tests to assess its quality. The treatments applied include cold chopping, hot chopping, cold blending, and hot blending. The results of the analysis showed pH values of 3.67; 3.50; 3.51; and 3.53, respectively, and total titratable acid of 6.35%; 7.41%; 6.70%; and 7.76%, respectively. Yeast activity test showed that the hot blender treatment produced the best yeast with a development height of 7.0 cm. The resulting donuts were tested for water content in the range of 25.1–28.9%, and all met SNI standards. Organoleptic tests showed that donuts from all treatments had a soft texture, a distinctive donut aroma, a delicious taste, and a golden brown color.
Keywords: Donut, Fermentation, Papaya, Sourdough.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2207036170

Penerbit

Pekanbaru : Universitas Riau – F.TEKNIK – kimia., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2207036170

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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